Creamy Thai Sweet Potato Curry Recipe

The thought of making a homemade curry can be quite daunting. In order to make things easier, there are now several jarred varieties of curries at your local market. I had just about the right amount of leftover curry paste in the fridge for this recipe and wanted to use that up. We always have canned coconut in the pantry as well as sweet potatoes, so I thought I would give this recipe a try. This was quick and easy and can be completed in about twenty minutes. You will have leftovers for a bit and when pressed for time, who doesn’t like leftovers?

The Recipe

I would like to thank Lindsay from Pinch of Yum for this very simple, but flavorful dish. If you are feeling adventurous, Lindsay also has wonderful recipes on how to prepare your own curry paste from scratch.

Ingredients

Serves: 5

1 Tablespoon Oil
2 Shallots, Thinly Sliced
2 Sweet Potatoes, Peeled and Cubed
3–4 Cups Fresh Baby Spinach
2–3 Tablespoons Curry Paste
1 14-Ounce Can Regular Coconut Milk
1/2 to 1 Cup Broth or Water
1/4 Cup Chopped Peanuts
1/4 Cup Chopped Cilantro
2 Teaspoons Fish Sauce (or to taste)

Step-by-Step Instructions

Start Your Rice

If you would like to serve your curry over rice, go ahead and get that started. I chose to use basmati rice as it is packed with a high amount of micronutrients and macronutrients and contains an array of minerals. Not to mention, we have an abundance of this rice…a twenty-five pound bag of it from Sam’s Club!

Cooking the Shallots & Potatoes

First start by heating the olive oil over medium-high heat in a large pot. Then add the shallots and stir fry until they are soft. Next, add the sweet potatoes and stir to coat with oil. Add your curry paste and stir until well-combined.

Combine the Remaining Ingredients

Add the coconut milk and broth and let simmer over low heat for about ten to fifteen minutes until thickened. Stir in the spinach until wilted.

Making the Final Touches

Add half of the peanuts and cilantro. Save the rest for the topping. Add the fish sauce. Add the curry to your rice and top with remaining peanuts and cilantro. Now it is time to enjoy aromatic and creamy flavor in every bite.